Page 10 - Veggiefood Presentation
P. 10
Cherry Marmalade
Ingredients Method
0.88 kg sweet cherries (pitted, Wash cherries, drain and remove stems and
about 1 1/2 - 2 lbs.) pits.
113 g orange (chopped, medium Wash orange, remove any seeds and finely
chop (peel and all) using a food processor.
sized)
0.71 kg sugar Combine cherries, chopped orange, sugar and
59 ml lemon juice lemon juice in a large saucepan, stirring until
sugar dissolves.
Bring mixture toa boil over medium high heat,
stirring constantly.
Cook rapidly over medium-high heat to gelling
point (220 degrees F.) stirring constantly.
Remove from heat and skim off foam if
necessary.
Ladel hot marmalade into a hot jar, leaving 1/4
inch headspace.
Remove air bubbles, clean jar rim and center lid
on jar along with band.
Place jar in boiling water canner so water
covers the tops of the jar by 1 inch.
Process half-pint jars for 15 minutes.
Turn off heat and remove lid, let jars cool 5
minutes before removing jars from canner.
Cool 12 hours and check jars for seal then label
and store your jars.
Yield 5 half-pint jars.
